THE INFLUENCE OF TEMPERATURE AND TIME ON THE ANTIOXIDANT ACTIVITY AND COLOR PARAMETERS OF DOG-ROSE (ROSA CANINA) ETHANOLIC EXTRACT
This paper presents the study of the stability of antioxidant activity and color of the 50 % ethanolic extract of dog-rose (Rosa canina) from the Republic of Moldova with the main objective to test a food dye of natural origin. The extract was submitted to: -2 °C for 12 hours; 4 °C for 12 hours; 40...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2016-07-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201602&vol=2&aid=4423 |